Spiced Grilled Carrot Tacos with Minted Yogurt and Crispy Lentil Topping

Ingredients

• •8 medium carrots, peeled and cut into thin strips
• •2 teaspoons smoked paprika
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon chili powder
• •1/4 teaspoon ground cinnamon
• •2 tablespoons olive oil
• •1/2 cup plain Greek yogurt
• •2 tablespoons fresh mint, finely chopped
• •1/2 teaspoon lemon juice
• •1/2 teaspoon honey
• •1/2 cup cooked lentils
• •1 tablespoon olive oil (for frying lentils)
• •1/4 teaspoon salt (for lentils)
• •4 small tortillas
• •1/4 cup red cabbage, thinly shredded
• •1 avocado, sliced
• •1 lime, cut into wedges
• •Fresh cilantro leaves (for garnish)

Instructions

1. 1

   Preheat grill to medium-high heat.

2. 2

   In a large bowl, toss the carrot strips with smoked paprika, ground cumin, ground coriander, chili powder, ground cinnamon, and 2 tablespoons of olive oil until evenly coated.

3. 3

   Grill the seasoned carrots for 8-10 minutes, turning occasionally, until slightly charred and tender.

4. 4

   While the carrots are grilling, prepare the minted yogurt by combining Greek yogurt, fresh mint, lemon juice, and honey in a small bowl. Mix well and set aside.

5. 5

   In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked lentils and 1/4 teaspoon of salt. Fry the lentils for 4-5 minutes, stirring occasionally, until they are crispy. Remove from heat and set aside.

6. 6

   Warm the tortillas in a dry skillet or on the grill for 1-2 minutes on each side.

7. 7

   Assemble the tacos by layering grilled carrots, red cabbage, and avocado slices onto each tortilla. Add a dollop of minted yogurt and sprinkle with crispy lentils.

8. 8

   Garnish with fresh cilantro leaves and serve with lime wedges on the side.